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GOURMET NEWS FEBRUARY 2016 www.gourmetnews.com Retailer News RETAILER NEWS 1 6 BRIEFS Wagshal's: Local Retailer with National Reach comes an event." Wagshal's newest im- ported product line is from Can Bech, which creates artisanal fruit spreads from Spain. Known as Just For Cheese, the all-natural fruit spreads are comprised of globally sourced spices and nuts that pair with cate- gories of cheese that will make your cheese plate pop. "We've seen over the years that food itself has become more of an entertain- ment vehicle rather than just suste- nance," he revealed. "It becomes very clear that it captivates.... I think it's a natural progression. We're seeing gro- cery stores warming up to it more and more because they understand it's an entertainment vehicle. It's not just a product you stick in your cart and take home. Part of the entertainment Wagshal's provides is in the sheer variety of products it offers: prime meats, seafood, fresh produce, prepared foods to eat in the store, prepared foods to take home and heat, boutique wines, craft beers, specialty foods from around the world, breads and desserts and full-service catering. "We just remodeled 1,610 square feet to 2,900 square feet in the original lo- cation and tripled the space for some cate- gories, including cheese and charcuterie. We immediately saw an increased amount of time customers were spending in the store, so people are now discovering things we've always had," Fuchs said. "That's a whole new opportunity for us." Offering such a wide variety of products – particu- larly perishable products – presents chal- lenges, but Fuchs says it's important to ensure that every customer will find some- thing in the store they feel like eating every time they visit. "If you drop one item, in- evitably someone will be disappointed," he said. "Let's talk about the hot food buffet we offer; people start lining up a half hour before it opens. If we didn't have the prod- uct there for them, a lot of people would have to find their lunch or evening meal somewhere else." "In our parking lot, I have seen our sand- wiches eaten in a Rolls Royce as well as a contractor in his pickup truck stopping by for lunch. Some people come in with their caregivers to buy food for several days at a time. Other people are picking up prepared foods. Some are buying frozen meals or hors d'oeuvres because they have guests coming and don't want to be caught short," Fuchs said. "Other people come in because they like the mac and cheese. It's a little of everything that people come in for. And that's where I think our success stems from." The store's well-heeled clientele and a healthy financial model make the variety possible, and it's the variety that keeps the clientele coming: Wagshal's brings in $1,800 - $2,400 per square foot on an an- nualized basis. "That's huge, because we pack so many products into such a little space. There's so much for our customers to experience," Fuchs said. "Our customers can to go to a fancy restaurant every night, but they also like to come in with their families where it's casual and trust they will be provided an enjoyable meal." Fuchs adds, "It's that kind of relationship you have that becomes the fabric. I can't tell you how many people have come in and told me how much we've meant to their family." GN BY LORRIE BAUMANN The more things change at Wagshal's, the more they stay the same. Wagshal's, estab- lished in 1925, was founded by Sam Wagshal as a traditional delicatessen in the heart of Washington, D.C. – the kind of neighborhood place where the city's work- ers could belly up to the counter at lunchtime to order a thick brisket sand- wich and stop by again to pick up a spe- cialty salad to have with their dinner at home. Today, a new generation of Washingtoni- ans can still do those things, but Wagshal's also has a lot more to offer. "Wagshal's roots are derived from the original deli- catessen, and means delicate eating. We've stopped being just a deli and morphed our- selves into an emporium of food," says Pro- prietor Bill Fuchs, who bought the business in 1990. He operates Wagshal's along with his sons Aaron and Brian and his sister Silvia Rossell. The business now includes six stores that employ 126 and serve 15,000 to 18,000 customers a week. A trademarked line of SPRING VALLEY frozen heat-and- eat meals, a catering operation, two new restaurants, Wagshal's Imports division and a barbecue carryout along with the original delicatessen now comprise Wagshal's Fam- ily of Fine Foods. The Import division pioneered the im- portation of fresh Iberico de Bellota pork into the U.S. in 2008. Since then the Iberico pork has won many of the three gold and four silver sofi Awards Wagshal's has earned, as well as three of the National Restaurant Association's fabi awards. "That became very interesting," Fuchs noted. "People had never thought to pay $15 to $18 for pork, but they became captivated by the romance of it and suddenly it be- Safeway Plans New NorCal Stores Safeway has acquired the former Fresh & Easy store in Willow Glen Village Shopping Center at 1489 Bird Avenue in San Jose, California. Construction on the 23,200 square-foot vacant building begins this spring, with a grand opening slated for summer 2016. This will be one of four new stores set to open in northern California in 2016 ranging from 23,000 to 75,000 square feet. The other grand openings include: Fairmont Shopping Center, Pacifica; The Orchards, Walnut Creek and The Shops at the Ridge, Oakland. Marsh Supermarkets Joins inStream Retailer Network Marsh Supermarkets has joined the inStream retailer network of 38,000 plus retail locations nationwide, offering point-of-sale (POS) and digital marketing programs to today's value- driven consumers. The Marsh/inStream partnership will reach millions of shoppers across 73 stores located in Indiana and Ohio with personalized, targeted offers on the front of consumer receipts. Farm Fresh Food Grocer Stew Leonard's Opens in Farmingdale, N.Y. Family-owned and operated Stew Leonard's has opened for business in Farmingdale, New York, in Kimco Realty Corp.'s Airport Plaza shopping center. This grand opening marks the first Stew Leonard's farm fresh food store on Long Island and debuted with a ribbon cutting ceremony with the Farmingdale Chamber of Commerce and the Leonard family. Gelson's Markets Celebrates Grand Opening of First San Diego-area Store Gelson's Markets has reopened a store that closed with Haggen's bankruptcy. "We're very excited to be opening our first San Diego location," says Rob McDougall, Gelson's President and CEO. "I believe we will prove ourselves beneficial to the community by providing premium-quality merchandise and exceptional customer service, while also re- employing the dedicated workforce that was subject to the Haggen crisis." Gelson's remodeled the existing store which now features new salad, hot foods and antipasti bars; a carving cart within the service deli; wellness set; and an enhanced juice and cut fruits counter. The store also features upgraded check stands and a customer service desk to facilitate the company's signature service offerings. The supermarket chain purchased three locations in San Diego from Haggen after the chain filed for Chapter 11 bankruptcy in late 2015. A fast re-opening with a few essential improvements was a priority in order to re- employ existing Haggen associates, some of whom have worked at the location for many years under previous ownership. An extensive remodeling is slated later in 2016.

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